- Shell the prawns and set aside. Steam the asparagus until cooked, but still firm.
- Rinse in cold water, drain, and set aside. Prepare the dressing and set aside. Heat the olive oil in a saucepan, add the garlic and ginger, and sauté for 2 minutes.
- Add the prawns, sauté for 5 to 6 minutes, and set aside. (Do not overcook.) Place 4 asparagus spears on each plate. Top with 3 prawns each and drizzle dressing on top. Serve immediately.
Aide-gourmet Tip
To shell a prawn easily, gently crack the first ring of the shell (closest to the head) between your fingers and pull the end of the tail, twisting it slightly.